Cheese Ravioli with Pesto Sauce

My friend, Stacie, holds cooking classes at her home on Ford Island, Hawaii. From her home you can see the Arizona Memorial and I feel like I have stepped back in time, as her home is one of the original military quarters that survived the attack on December 7, 1941. It was fun to learn how to make pasta with Stacie and when we received flour as our challenge, I thought it was time to try out my new pasta machine and put my lessons to good use. The picture of the ravioli certainly do not do this recipe justice, as they were delicious. My husband loved it, even though I did not add any meat.

Cheese Ravioli with Pesto Sauce
by Nancy
Adapted from Stacie Husmann, owner of Cooking Thyme with Stacie (fresh pasta)

3 large eggs
1 teaspoons salt
2 -3 Tablespoons water
2 teaspoons olive oil
2 1/2 level cups Bob's Red Mill Organic Unbleached White Flour

Combine eggs, salt, water and olive oil in a bowl. In a food processor add the flour and pour the egg mixture, pulse a few times. Combine the mixture until it resembles small crumbs. Test a small portion by squeezing it between your forefinger and thumb. If it sticks together it is good, otherwise add an additional Tablespoon of water and pulse the mixture. (I needed 2 1/2 Tablespoons of water using the Bob's Red Mill flour.)

Turn out the dough onto a floured surface.  Knead the dough about 10 minutes, folding it over itself. Wrap the dough in plastic wrap and let it rest for 30 minutes.

Roll out the dough into thin sheets, either by hand or with a machine. If using a machine, set the pasta machine on the widest setting, which is usually setting the number to "1" on the dial (please read the instructions on your machine as this could be reversed.) Divide the dough into quarters and work with one section at a time. Flatten out the first piece of dough into a rectangle. Feed it through the machine, then fold it over and feed it through again. You need to do this about 12 times. It will make the dough smooth and elastic. Without folding the dough between settings, keep reducing the settings until the dough is rolled as thinly as you like it. If the sheet of pasta gets too long, cut it into sections to make it easier to work with.

Place one sheet of dough on a floured ravioli pan. Spoon 1 level teaspoon of the cheese ravioli filling (recipe below) into each section. Cover with another sheet of pasta. With a rolling pin, roll until the pieces are cut, then turn out onto surface.

Bring a large pot of water to a boil and add a few Tablespoons of salt. Add the ravioli and cook 2-3 minutes, or until al dente. Drain and toss into the pesto sauce (recipe below), garnish and serve.

Cheese Ravioli Filling 

by Nancy

Adapted from Stacie Husmann

1 1/2 cups (15 ounces) whole milk ricotta
3/4 cup (3 ounces) coarsely grated mozzarella, at room temperature
1/4 cup mascarpone cheese, at room temperature
1/4 cup freshly grated Parmesan, at room temperature
1/4 cup fresh bread crumbs
1/4 teaspoon Italian seasoning
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

In a medium bowl, mix all ingredients. Ingredients for approximately 100 raviolis.

Pesto Sauce

by Nancy

1/4 cup butter
6 Dorot garlic cubes
2 Dorot basil cubes

Place all ingredients in a small saucepan and heat thoroughly. Serves 2.